Tomato Soup with Basil-Parmesan Cream
Source of Recipe
From FoodFit
List of Ingredients
0.5 tablespoon olive oil
0.5 cup finely chopped carrots
0.5 cup finely chopped celery
1 large onion, chopped
10 ripe plum tomatoes, halved
- - salt to taste
- - freshly ground black pepper
1 - bay leaf
0.25 teaspoon dried oregano
3 cups low-sodium chicken broth or vegetable broth
0.25 cup chopped, fresh basil leaves
0.25 cup freshly grated Parmesan cheese
3 tablespoons non-fat sour cream
Recipe
1 Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.
2 Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.
3 Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.
4 Blend the basil, Parmesan cheese and sour cream together and set aside.
5 Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
6 Serve the soup in bowls with a dollop of basil-Parmesan cream.
|
|
member logon
